Date: 15/06/2026

NatSense Natural Meat Flavors were developed to meet the increasingly strategic demands of the food industry, where sensory identity, flavor consistency and technological performance are critical to product success.

The NatSense line reflects the brand’s commitment to offering ingredients capable of preserving or enhancing meaty notes while delivering consistent performance across a wide range of applications, including processed meats, ready meals, noodles, sauces, broths and other categories that require standardization and sensory stability throughout processing.

Within this context, the portfolio brings together solutions with complementary and technically targeted functions. Some flavors are designed to preserve the characteristic sensory profile of foods, helping maintain their signature even under challenging industrial conditions, such as thermal variations and intensive processing. Other solutions were developed to enhance flavor and aroma, increasing the perception of specific notes and contributing to greater sensory intensity in the final product. This distinction addresses different formulation needs and enables greater technical precision in food development.

In this article, you will find:

What NatSense Natural Meat Flavors are and their applications?

Within the NatSense portfolio, Natural Meat Flavors are divided into two main categories: flavor preservers and flavor enhancers, each specifically developed to meet distinct formulation objectives.

Flavor-preserving solutions are designed to support the sensory identity of the final product and contribute to flavor profile consistency across different industrial application conditions.

Flavor-enhancing solutions, on the other hand, are intended to reinforce sensory perception, highlighting the food’s flavor and aroma while helping emphasize meaty notes in a variety of applications.

While flavor preservers are associated with aromatic bases obtained through slow cooking, such as broths, flavor enhancers are produced through enzymatic hydrolysis, a controlled process used to convert proteins into compounds with significant sensory activity. In practical terms, this enables the development of ingredients that help strengthen flavor perception in different formulations.

NatSense Natural Meat Flavors for flavor preservation

NatSense flavor-preserving solutions were developed to help maintain the sensory identity of foods. These solutions support flavor characteristics throughout processing and across different food matrices. Take a look:

NatSense Sodium Reduction Support (Powder)

This ingredient is obtained through a controlled enzymatic process in which proteins undergo targeted hydrolysis to generate sensory-active compounds. By controlling the peptide profile produced, enzymatic hydrolysis influences characteristics such as solubility, interaction with the food matrix and impact on taste perception, all of which are important in reduced-sodium formulations. Developed to support sodium-reduction reformulations, it helps maintain the food’s natural flavor profile. It is particularly suitable for processed food applications.

NatSense Chicken Broth (Liquid/Paste)

This Natural Chicken Flavor is obtained through the slow cooking of fresh raw materials, with no added salt in its composition. It is primarily intended for applications such as noodles and ready meals.

NatSense Chicken Broth with Salt (Liquid/Paste)

This natural chicken flavor base with salt is also produced through slow cooking, which contributes to product consistency while preserving the flavor profile. The ingredient is used in meat products and ready meals.

NatSense Natural Meat Flavors for flavor enhancement

NatSense flavor enhancers are developed to strengthen the sensory perception of foods, helping highlight meaty notes and increase flavor intensity across different industrial applications.

NatSense Chicken

This ingredient is derived from natural raw materials and produced through an enzymatic hydrolysis process. The natural chicken flavor with flavor-enhancing functionality is primarily applied in meat products and ready meals.

NatSense Beef

This natural beef flavor with flavor-enhancing functionality is derived from fresh raw materials and undergoes enzymatic hydrolysis during production. It can be used in meat products and ready meals.

How NatSense Natural Meat Flavors support sodium reduction?

Sodium reduction is a growing demand in the food industry, but it involves challenges that go beyond simply reducing salt in a recipe. In this context, sensory-support ingredients can help maintain the flavor experience expected by consumers.

In processed foods, such as meat products, sodium chloride performs several functions: it contributes to texture, reduces water activity, supports emulsion stability and influences product behavior during heating, in addition to affecting flavor perception. As a result, when sodium levels are reduced, the formulation may experience simultaneous impacts on both structure and overall flavor perception, making the process more complex than a simple recipe adjustment.

Within this strategy, the NatSense Sodium Reduction Support Flavor acts as a sensory-support ingredient. Its function is not to remove salt from the product or to replace, on its own, all the technological functions of sodium chloride. The ingredient was developed to help sustain flavor perception in these formulations, supporting the maintenance of the expected sensory experience.

In processed meat applications, the ingredient is typically part of a broader set of processing adjustments, integrating the development strategy as a tool to help maintain formulation balance, which can be significantly affected by sodium reduction. From a technological standpoint, the use of the NatSense Sodium Reduction Support Flavor follows a holistic food matrix adjustment approach, working in conjunction with other formulation and processing parameters.

NatSense Natural Meat Flavors: Greater Precision and Consistency for Food Formulations

By bringing together solutions with distinct functions, the NatSense line demonstrates how Natural Meat Flavors can play a technical role in food development, going beyond the simple addition of flavor. Whether preserving sensory profiles, enhancing meaty notes or supporting reformulations, the portfolio addresses the needs of the food industry by offering greater precision, consistency and suitability across different food matrices.

Would you like to learn how NatSense Natural Meat Flavors can support your formulation? Visit the MBRF Ingredients website to explore the line’s technical specifications, applications and functional characteristics.

Frequently asked questions about NatSense Natural Meat Flavors

What are NatSense Natural Meat Flavors?

They are ingredients developed to preserve or enhance meaty notes in food industry applications.

Which applications use NatSense Natural Meat Flavors?

They can be used in processed meats, meat products, ready meals, noodles, sauces and broths.

What is the difference between flavor preservers and flavor enhancers?

Flavor preservers help maintain the food’s sensory profile. Flavor enhancers strengthen the perception of flavor and aroma.

What is NatSense Sodium Reduction Support?

It is an ingredient that helps maintain flavor perception in formulations with reduced sodium content.

Does NatSense Sodium Reduction Support replace salt?

No. It acts as a sensory-support ingredient and should be used in combination with other formulation adjustments.

What is NatSense Chicken Broth?

It is a natural flavor obtained through slow cooking, primarily intended for noodles and ready meals.

What is NatSense Chicken?

It is a natural flavor enhancer used to reinforce chicken notes in meat products and ready meals.

What is NatSense Beef?

It is a natural flavor enhancer developed to reinforce beef notes in a variety of food applications.

How do NatSense Natural Meat Flavors contribute to the food industry?

They help preserve or enhance flavor, promoting greater sensory consistency across formulations.